Apple and Wild Rice Stuffing
Apple and Wild Rice Stuffing blends nutty grains with tart Granny Smith apples, aromatic sage and thyme, and savory toasted bread for a hearty, textured bite. The mix of grated celery, carrots, and onion adds sweetness and depth, making it a warm, comforting side for holiday roasts or any autumn dinner spread.
- Prep20 mins
- Cook1 hr 10 mins
- Serves16
- DifficultyMedium
- 1
In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and lower the heat to low. Set a timer for 20 minutes. When the timer goes off, stir in the instant wild rice. Continue simmering, covered, until the rice is tender and the water is absorbed, 10 to 15 more minutes.
- 2
Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes on a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until the bread is lightly toasted and the spices are fragrant. Set aside to cool slightly. Leave the oven on.
- 3
In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly mixed. Transfer to a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
- 4
Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake 10 minutes more if you prefer a crispy top.
- Calories 200.25 kcal Moderate
- Protein 5.61 g Moderate
- Carbs 41.08 g Moderate
- Total Fat 1.8 g Low Source
- Saturated Fat 0.31 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 1.18 mg Low Source
- Sodium 208.39 mg Moderate
- Fiber 3.94 g Moderate
- Sugar 7.3 g Moderate
- Added Sugar 2.49 g Low Source
- Calcium 74.89 mg Low Source
- Iron 2.09 mg Moderate
- Potassium 184.66 mg Low Source
- Vitamin A 8.28 mcg_rae Low Source
- Vitamin C 0.45 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Celery
- Garlic 🧄
- Onions 🧅